Sweet and Sticky Chicken Wings

Sweet and Sticky Chicken Wings


  • Sweet and Sticky Chicken Wings
  • Makes 24 wings
  • 1 cup Thai sweet chili sauce
  • 1/2 cup cranberry sauce or red currant jam
  • 1/3 cup soy sauce
  • 3 garlic cloves, minced
  • 1 orange or Clementine, juiced and rind sliced
  • 1 lime, juiced and rind sliced
  • red pepper flakes or Tabasco (optional)
  • 24 chicken drumettes or wings


Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish. Transfer the bag to the fridge and leave overnight or several hours to marinate.

Remove pieces of rind from marinade.

Preheat the oven to 350 degrees F.

Line a baking tray with foil (for easier cleanup). Place the chicken wings and marinade on a baking tray that is large enough so the chicken is in a single layer and cover tightly with foil. Cook the chicken in the oven for 30 minutes. Turn them over and baste with the glaze. Place foil back over pan. Continue cooking for another 15 minutes and turn them over and baste them with the glaze.

Raise the oven temperature to 400 degrees and remove the foil from the roasting tin. Baste them with the glaze and cook for a further 15 to 30 minutes, or until the chicken wings are sticky and cooked through and the juices run clear when pierced with the tip of a knife.

To serve, place the chicken wings on a large serving plate.

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